Chinese Five-Spice Truffles
1 lb dark chocolate, preferably 70%
1 cup heavy cream
2 tsp Chinese five-spice powder
1/2 tsp ground white pepper
1/2 cup unsweetened cocoa powder (you can mix in a bit of sugar if you want to be festive)
Melt chocolate in metal bowl over a saucepan of simmering water (or in a double boiler). Take off stove and pour cream with spices over it. Let stand 2-3 minutes and then whisk together until smooth. Refrigerate for an hour. Take out of refrigerator and scoop or spoon into balls and put on parchment-lined baking sheet.
Put baking sheets in refrigerator for a few hours to firm up.
When balls are cold and solid, roll in cocoa powder, shaking off excess.
Chinese Five Spice
Recipe from Food.com
3 Tbsp cinnamon
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons szechuan peppercorns
3⁄4 teaspoon ground cloves
Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. Keeps up to 2 months.
Tip: You can "roast" the whole spices a bit for a more intense flavor in a dry frying pan, but watch closely, so spices don't burn